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Click here or scroll down to respond to this candidate7:06 & ee< > WH + S)Candidate's Name
New Orleans, LA PHONE NUMBER AVAILABLE EMAIL AVAILABLE PortfolioAward-Winning Executive ChefEsteemed Executive Chef with demonstrated success crafting award-winning recipes, utilizing locally sourced ingredients, scratchcooking, and creative flair to produce a world-class dining experience. Hone remarkable strengths in leadership to train and guidekitchen teams to skillfully prepare various and distinctive cuisines in line with corporate standards, safety, andsanitization guidelines. Possess talent for reducing food costs without compromise to quality and execution. Recognized for abilityto effortlessly run multi-million-dollar kitchen operations. Voted Best Chef of New Orleans/Louisiana, American CulinaryFederation, 2020.* Team Building & Leadership * Cost Reduction / Avoidance * Budget Administration / P&L* Creative Menu Development * Staff Development Initiatives * World Class Guest Relations+ Purchasing and Inventory Control * Food and Kitchen Safety * High Profile Event PlanningPROFESSIONAL EXPERIENCEDes Moines Golf & Country Club Des Moines, IA 2021 to PresentExecutive ChefCreated a new team after Covid from the ground up helping to reimagine the Golf Club and dining facilities. Built newmenus for Catering and the Restaurants, started a Club Food Truck.Helped to design and open a new 7million $ restaurant with all Hyper LocaradiusStarted recruiting at both local culinary schools and CIA to establish the club as the #1 facility in the Midwest and.foods to include Pork & Beef w/in a 30 mileSecond Harvest Food Bank New Orleans, LA 2020 to 2021Executive ChefCreate a team-based environment with staff and volunteers to achieve smooth workflows and operations while overseeing foodpreparation for Senior Programs, After School Kids Meals, Disaster Meals, and Holiday Meals. Efficiently utilize donated foodsacross two locations. Work collaboratively with Site Manager and Program Director to plan business goals.Metairie Country Club Metairie, LA 2019 to 2020Executive ChefDirected back of house operations involving the preparation of distinctive cuisine while managing team of 21, including 3 Chefs,and budget of $2.75M ~ continuously monitoring food costs. Created unique menu items from local seafood and standardizedproduction recipes to maintain consistent cuisine and guest satisfaction. Ensured optimal equipment maintenance and sanitationof kitchen facilities.* Reintroduced scratch baking and architected new lunch and dinner menus that created a buzz within the club, attracted newmembers, and increased dining attendees.* Honored as one of the Best Chefs in Louisiana from the ACF for excellence in food preparation and presentations for thedining rooms and banquets.Marriott Marquis Chicago, IL 2018 to 2019Executive ChefManaged 7 Chefs and 65 cooks in the preparation of novel entrees, specialty dishes, and desserts in a high-volume setting.Oversaw productivity, monitored portion sizes, and ensured quality presentation. Introduced culture of cooking from scratch toelevate menu offerings and quality.* Opened first Food Hall in Marriott history, Showroom Food Hall, comprised of five restaurantsHilton Riverside New Orleans, LA 2017 to 2018Executive ChefEstablished highest professional food quality and sanitation standards while heading all food production. Developed andmonitored food and labor budget; approved the requisition of products and other necessary food supplies. Implemented controlsto minimize food and supply waste and theft. Crafted standard recipes and techniques for food preparation and presentation.Candidate's Name
*~Successtully decreased food costs from 25.5% to 21.5% by integrating scratch cooking im the preparation of menu dishes andbakery items.Sheraton New Orleans New Orleans, LA 2015 to 2017Executive ChefHeaded culinary operations, holding responsibility for planning, preparing, and producing hotel meals in line with corporatestandards to drive a superior guest experience. Motivated team and promoted a safe and conducive work environment. Analyzedfood costs, prepared reports, and achieved budget requirements - without compromise to quality. Planned and coordinated platedfunctions.* Revamped off-site event operations that delivered bottom-line growth for the hotel and F&B, generating additional $7M infood sales while maintaining 22% food costs and 36% profit in F&B.* Instrumental in generating $4.2M in new business by performing site visits in chef's office that engaged and compelledprospective business.Marriott Resort & Royal Beach Casino St. Kitts, BWI 2014 to 2015Executive ChefLed $24M Food and Beverage operations including multiple restaurants, spa, lounge, room service, banquets, garde manger,pastry, and concierge. Ensured proper staffing for maximum productivity and high standards of quality. Controlled food andpayroll costs to achieve maximum profitability. Actively recruited CIA candidates from Thailand and Korea.* Generated $69K in savings by managing labor hours and utilizing existing labor to create a bakery within the hotel;successfully attracted and sold treats to outside guests.JM Marriott Washington, DC 2013 to 2014Executive ChefSeamlessly operated all kitchen functions including food purchasing, preparation, plate presentation, cost control, sanitation andcleanliness, and staff training, Managed and motivated team to exceed corporate standards and quality objectives. Providedperformance feedback to achieve the hi i i+ Entrusted to produce the Inauguration Party for President Barack Obama; set up function to accommodate 600 guests and |
